Cold Asparagus Soup


cold asparagus soup with crunchy coins

A smooth puree, accented with tender-crisp asparagus coins. Just the thing for these oxymoronic hot spring days, when it’s officially asparagus season but experientially August. We’ve stopped cutting but I see there’s still reasonably local asparagus in the stores.

Cold Asparagus Soup with Crunchy Coins – 

Follow the recipe that uses the asparagus ends, but in step 1, chop half the tender asparagus and cut the other half into thin coins.Add only the chopped part in step 4. 

Puree the soup as directed in step 5. Return it to the pan and reheat just to the boil. Add the coins, cover, turn off the heat and let the soup cool to room temperature. Chill thoroughly.

At serving time, whip the cream. Taste the soup, correct the salt and divide into chilled serving bowls. Put a generous dollop of cream on top, swirl it in and serve.

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  • Kenneth Said,

    This cold asparagus soup sounds interesting and has a nice new concept “coins”. This soup would be perfect for my family this time of year considering the fact that we all LOVE asparagus especially my wife and it would fit in a meal perfectly as an appetizer or even a dessert under the hot sun. I’ll try this new asparagus soup tonight. Thanks for the recipe.

  • leslie Said,

    Welcome, Kenneth

    I’m happy you like the idea of the soup — especially without a picture to show you it’s pretty as well as delicious.

    As you can see, the recipe is a very general guideline; if you like thick soup, use a little more rice, and since you’re such big asparagus fans you might want to be a bit more generous with the coins ( that means more total asparagus; don’t skimp on the chopped part or the soup will taste thin).

    Interesting idea to have it for dessert! Please let us know if you try that. I hope you like it — and if you do, you might want to make up a big batch and freeze some; asparagus season is not forever and I’m sure you’ve got lots of recipes for those tender parts.

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